Ingredients:
1 medium onions, chopped
1 stalk celery, chopped
1 medium carrots, chopped
3 cups chicken broth, or vegetable
1 leeks, cut into 1/4-inch slices (1 cup)
1 cup dried white beans
1 cup evaporated skim milk
1 ounce gorgonzola, crumbled
Directions:
Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining broth, leek and beans. Heat to boiling.
Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender. (Add more broth during cooking if liquid does not cover beans.)
Stir milk into soup.
Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency.
Stir blended mixture into remaining soup mixture. Stir in cheese until melted.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.